Streusel Topped Rhubarb Muffins

Streusel Topped Rhubarb Muffins

Author: Brandy O'Neill - Nutmeg Nanny

These streusel topped rhubarb muffins are the perfect way to start the day. Slightly sweet and tart and topped with a simple brown sugar streusel. You'll love these muffins!

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Equipment

Ingredients

For the muffins:

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup granulated sugar
1 large egg
1/4 cup plain greek yogurt
1/3 cup vegetable oil
1 cup buttermilk
1 teaspoon pure vanilla extract
1 cup rhubarb chopped

For the streusel topping:

1/3 cup brown sugar
1/3 cup all-purpose flour
3 tablespoons butter cubed

Instructions

For the muffins:

Preheat your oven to 350 degrees F and spray a 12 count muffin tin with non-stick spray or line with paper liners.
In a large bowl whisk together flour, baking powder, and baking soda, set aside.
In a small mixing bowl whisk together granulated sugar, egg, egg, Greek yogurt, vegetable oil, buttermilk, and vanilla extract.
Add the wet ingredients to the dry and mix until just combined.
Fold the rhubarb into the batter.
Fill each muffin tin 2/3 of the way full of batter and top each muffin with 1 tablespoon streusel.
Bake for about 15-20 minutes or until a toothpick comes out clean when checked in the middle.
Let cool and enjoy within 3 days.

For the streusel:

Add the brown sugar, flour and butter to the bowl of a food processor.
Pulse the mixture until the butter is combined and the texture of wet sand.
Remove the streusel from the food processor and top muffins.

Nutrition

Course Bread

Keyword bread recipes, dessert recipes, fruit muffins, fruit recipes, muffin recipes, quick bread recipes, rhubarb muffins, rhubarb recipes, streusel topped rhubarb muffins

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